Place the gammon hock in a large pan and cover with cold water, bring to the boil and simmer for 10 minutes. Drain and place the hock back into the pan with the stock ingredients. Cover with cold water, bring to the boil and then reduce heat to a simmer, cook for 3 hours or until the meat falls from the bone. Leave to cool in the pan.
Once the gammon is cool, strip the meat from the bone, discarding the skin and trim any excessive fat.
Boil the pasta for 2 mins less than stated on the pack, then drain.
Melt the butter in a saucepan. Add the English mustard powder, cook for 1 min, then stir in the plain flour.
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the Ogleshield.
Stir the pasta and some seasoning into the cheesy sauce along with the gammon pieces. Tip into a large ovenproof dish.
Sprinkle with grated Old Winchester. Bake for 20 mins until crisp and golden.
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